Peach Cobbler with Bourbon Whipped Cream

This is what came in my Produce Box this week...

Fresh picked NC peaches -- and we actually had two of these containers!  I was beyond thrilled with these and really in the mood for a great peach cobbler.  And I wanted to top it with the Bourbon Whipped Cream from my Bourbon Spice Cupcakes.  There is just something about peaches and bourbon that just goes together like peas and carrots.  Run, Forest, run.

I have a go-to cobbler recipe that I was going to use to make one for a dinner party this weekend.  But then I stumbled upon Paula Deen's recipe...  and sometimes, you know you have to do it Paula's way.  I mean, I may choose my recipe over hers for a tossed salad or something.  But for peach cobbler, I thought Paula deserved a try! 

This was the hardest part of making this cobbler.  Peeling and slicing 4 cups of peaches.  And, to tell you the truth, next time I will peel and slice more.  I definitely felt like there needed to be more fruit in the cobbler.  Don't get me wrong, it was DELICIOUS, but who ever turned down extra peaches???

These get put into a saucepan with some water and part of the sugar.  This mixture needs to simmer for around 10 minutes to get a little thick and bubbly.

Are you getting excited yet?  I could stop right here and eat this up!  But I didn't!  I put the stick of butter in my casserole dish (Am I the only one who is surprised that there is only one stick in Paula's recipe?) and sat that in the oven while my peaches cooked and the oven pre-heated so it could melt.

While I was waiting, I mixed my dry ingredients together.  The recipe called for self rising flour but I only had all purpose.  No problem!  I just mixed in 2 1/4 teaspoons baking powder and a teaspoon of salt to my flour. 

I added the milk to the dry ingredients and whisked everything together.

By the time the batter was ready, the butter was melted.

So I poured the batter over the melted butter and had. to. resist. stirring...

Then I spooned the fruit and syrup gently over the top of the butter-batter layers.  You can stick it in the oven just like this.  Or...

You can sprinkle it with cinnamon first, as Paula suggests.  Next time, I'll add a cinnamon-sugar mixture mixture to the top.  Then I baked it for about 30 minutes.

It came out so wonderful!  While it was baking, I whipped up some Bourbon Whipped Cream to slather onto my cobbler!

This dish is one that I will make again!  And soon!

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